Welcome to this month’s edition of Homemade Homemaking! Today, we’re making cream of chicken soup!
When I was a newlywed 6 1/2 years ago, I barely knew how to cook. One of the first staples in my pantry became canned cream of chicken (or mushroom) soup.
I used these creamed soups for EVERYTHING. We were living in the Deep, Deep South–where fried foods and creamy casseroles reign. I never learned to fry without burning, but we probably ate a creamed soup casserole at least every other night.
When I started eating real food, I realized how bad these canned soups were for us. Not only did the cans contain BPA, but the soup was preserved with MSG and also contained soy.
As much as we loved our creamed casseroles, I just couldn’t keep buying canned creamed soups in good conscience.
But we started missing our old comfort foods. So about a year or so ago, I set to making my own version of creamed soup.
This is the recipe I use to replace canned soups in any recipes that call for them. I hope you enjoy it!
Homemade Cream of Chicken Soup
- 1/3 cup butter
- 2-3 cloves garlic, minced
- 1/3 cup white whole wheat flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 Tbsp. minced celery tops OR 1/4 tsp. celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- In a saucepan over medium heat, cook garlic and celery (if using) in butter until soft.
- Stir in flour, salt and pepper (and celery seed if using).
- Slowly stir in chicken broth and milk.
- Simmer over medium-low heat until thickened.
- Cream of Mushroom--toss in a handful of minced mushrooms
- Cream of Broccoli--toss in a handful of minced broccoli
- Cream of Celery--toss in a handful of minced celery
Get more than 50 recipes just like this one in Mandi Ehman’s eBook, Easy Homemade! Stacy Makes Cents also makes a great creamed soup!
Disclosure: I have included affiliate links in this post. Thank you for supporting this site!
Do you freeze this soup?
Yes, it freezes well! I just thaw it out before using it in a recipe! We’ve never eaten it by itself. I just use it in casseroles, etc.
Thanks SO much! We live in Peru, and we can’t get hardly any canned goods here. This will be perfect!
You are so welcome! Hope it works for you!! I love Peru…went on a mission trip there about 10 years ago!! 🙂
Do you know if this recipe works if you replace the regular flour with gluten free? Thanks
I imagine so, but I have not tried it yet. I would think rice flour and a arrowroot powder or cornstarch for thickening would do it.
My apologies gf flour is 2:1 brown rice flour to arrowroot or tapioca starch. I tend to use tapioca in any recipe calling for milk bc arrowroot powder has the tendency to become gelatinous when combined with dairy. But bc of the nature of this recipe, that might work to your advantage. I plan to make this to use in another recipe tomorrow. Thanks for sharing it!
Thank you for this! If you get a chance, I have 2 questions. First, have you tried this in crockpot recipes that call for canned cream of chicken, and does it hold up just as well? Also, would you advise against using Better Than Bouillon (http://tinyurl.com/9twv286) in place of homemade stock? That’s what I’ve been using lately. There are just the 2 of us with a tiny freezer and a tiny crockpot so I can’t do big batches of broth like the one on your blog, although it looks delicious.
I was wondering the exact same thing…I use it for crockpot recipes as well, but looking to eliminate MSG and bpa without sacrificing the families favourite recipes.
Saw your link on FB. The recipe looks good, but it’s good “conscience,” not “conscious.”
Wow–you must be a super speller. 😉 Thanks
I saw that you freeze it, I wonder if you have ever tried to can it with a pressure canner or water bath. I have been making it homemade for a year now but would like it to be more convenient then defrosting or making from scratch. Do you think one could make a big batch then can it so its ready and available easily?
Canning milk and butter is not safe 😉
Have you tried to can them? I would love to make a big batch and can up. We don’t have the freezer room.
Thank you for the recipe. I love using homemade mixes. I have a question…having not made this one yet – when a can of condensed, cream of anything soup is called for in whatever recipe I am using, is this an appropriate substitute? I am asking because the condensed soup in my recipe is not reconstituted to use in the recipe and the recipe you are providing seems like it would be the “reconstituted” soup. I’m not sure if my question makes sense – I guess the easier way to ask is to ask if this recipe, as written, is ready to eat or needs the water/milk/whatever liquid added (as in adding a can of liquid to the canned creamed soups). thanks.
Hi Mary! You can use this like you would use a canned cream soup…It may be slightly different but not much. One recipe equals about a can and a half.
Yay! I have a few recipes that call for cream of chicken soup and I’ve really been missing them since we cut out most processed foods. Even my husband, who generally eats anything and never complains, asked about a few of the recipes with cream of chicken soup and why we hadn’t had them. So I’m really excited to give this a go!! Thank you 🙂
How long approx should it take to thicken on the stove..I am actually making it now!!! So excited!
So sorry–just now seeing this!! How did it turn out for you?!
Is there a way to make this gluten free?
Made this tonight. I’ve been looking for a substitute to canned soups for a long time. This was perfect. I did leave out the dairy and it turned out very good. This will be a staple! Thanks so much. 🙂
Once Upon A Little Farm
Thank you so much!!!!! I was just discussing with my husband how bad those soups are for us, but in our life, casseroles and crock pot meals which call for them are often life-savers. So if I find a chunk of time for a bigger batch of this, I can portion it off into freezer bags and it works well?
Can you use corn starch instead of flour? I’m looking for a gluten free cream of soups.
Sorry I just saw the posting above! I’m going to try it!
Can this be canned? I too do a lot of slow cooker recipes and would like to can this if possible. I am new to canning (just jellies right now) so before I make a large batch and put it on the shelf, I would like to know if it can be done. Thanks!
Cream of anything soup……aka……..gravy.
I have a question… a gluten free version… do you have a suggestion on which type flour? Are you using the flour as a thickener??? Sound super good! I will be trying this very soon! Thank you!
I think the link to the chicken broth recipe might be dead now. I just tried it now and it’s not going to a valid site.
Oh no! Try this one: http://www.keeperofthehome.org/2008/01/homemade-soup-broth-an-essential-element-in-any-healthy-frugal-kitchen.html/making-chicken-stock
could you use gluten free flour instead of whole wheat flower?
Yes, Kathy. I made this before I was GF!
I am soy intolerant and most all commercial cream soups have. Realize the Soy bean farmer needs a market but this recipe may save me lots of pain. Thanks.